Ingredients

2 - 32 oz. of ham broth from cooking ham bone and vegetable broth or water if needed.

1 cp chopped onion

1 cp chopped celery

1 cp chopped carrot

1 tsp dried basil

1 clove garlic, crushed

2 Tbsp olive oil

1 bay leaf

Salt (if ham was not brined) & pepper.

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Preparation

Cover dried beans with triple their volume of cold water.
Bring water to a boil.
Cook uncovered over moderate heat for 2 min.
Remove pan from heat.
Let beans soak for 1 hour.
Rinse and drain beans.
Pour 4 cps of broth into the pot with the beans.
In a separate pan, cook onion, celery, carrot, basil & garlic in olive oil until soft.
Combine this mixture and bay leaf into the bean pot.
Cover with the remaining 4 cps of broth.
Simmer covered for 1 hour to desired bean tenderness.
Salt and pepper to taste.